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Dleewla
Vegetable-minced meat dish
Also try this delicious vegetable-meat dish
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Ingredients
Directions
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Sprinkle the eggplant slices with salt and leave to stand for half an hour.
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Boil the potato slices in plenty of water with salt in about 5 minutes until al dente.
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Rinse the aubergine slices and pat dry with kitchen paper. Brush the eggplant slices and the carrot with oil.
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Preheat the oven to 200˚C. Heat the grill pan and bake the slices over and over.
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Heat the rest of the oil in another pan and fry the onion rings with the oregano in soft and light brown for about 5 minutes.
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Add the minced meat and the tomato sauce and let the sauce simmer for 5 minutes at low speed.
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Place the slices of potato and vegetables with a layer of sauce between them in a greased oven dish and finish with a layer of sauce.
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Sprinkle with grated cheese and bake the dish in brown for about 20 minutes.
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Nutrition
520Calories
Sodium0% DV0g
Fat40% DV26g
Protein48% DV24g
Carbs14% DV42g
Fiber0% DV0g
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